Apple and Almond Cake
- melted butter, to grease
- 180 g butter, at room temperature, chopped
- 140 g caster sugar
- 1 teaspoon vanilla essence
- 3 eggs, at room temperature
- 100 g almond meal
- 150 g self-raising flour
- 80 ml milk
- 2 small red apples, quartered, cored and thinly sliced (such as Royal Gala)
- vanilla custard, to serve
- Preheat oven to 170C; brush a round 22cm (base measurement) cake pan.
- with melted butter to grease.
- Line the base with non-stick baking paper.
- Use an electric beater to beat the butter, sugar and vanilla, scraping down sides occasionally for 8 minutes or until pale and creamy.
- Add the eggs 1 at a time, beating well after each addition.
- Stir in the almond meal.
- Add half the flour and half the milk.
- Stir until well combined.
- Repeat with remaining milk and flour.
- Arrange the apple, slightly overlapping, over the base of the pan.
- Spoon the mixture into the pan and smooth the surface.
- Bake in the oven for 30-35 minutes or until a skewer inserted comes out clean.
- Set aside in the pan for 10 minutes to cool slightly before turning out on to a serving plate.
- Serve with warm custard or cream.
butter, butter, caster sugar, vanilla essence, eggs, almond meal, flour, milk, red apples, vanilla custard
Taken from www.food.com/recipe/apple-and-almond-cake-311471 (may not work)